Pie Crusts

Short Description

Food Club Pie Crusts 9-InchEnriched Bleached Flour [wheat Flour, Niacin, iron, Thiamin Mononitrate ( Vitamin B1 ), Riboflavin ( Vitamin B2 ), Folic Acid], Wheat Starch, Lard And Hydrogenated Lard With Bht Added To Protect Flavor, Water, sugar Contains 2% Or Less Of Each Of The Following: Salt, Xanthan Gum, Colored With (yellow 5, Red 40), Citric Acid And Sodium Propionate And Potasium Sorbate Added To Retard Spoilage, Soy FlourPerishable: keep refrigerated. Product can be frozen for 2 months if placed in freezer before the use by date on box. 1. Bring crust to room temperature: Remove sleeve (s) from box. Let stand a room temperature for 15-20 minutes or microwave on defrost (30% power) for 20-40 seconds per sleeve. If frozen, thaw for 50 minutes at room temperature. Do not microwave. 2. Unroll crust. Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One-Crust Pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked Shell (Ice Cream or Pudding Pie): Generously prick bottom and sides with fork. Bake at 450 degrees F until golden brown: 11-13 minutes in glass pan, 9-11 minutes in aluminum pan. Cool before filling. Filled Pie (Pumpkin or Sweet Potato Pie): Add filling to unbaked crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil. Two-Crust Pie: Trim bottom crust even with pan edge. Add filling. Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut slits in top crust. To avoid excessive browning, cover edge with strip of foil. Bake at 425 degrees F until golden brown; time according to recipe. Since 1945. No folds or creases. Fill it and bake it! Quality guarantee. Our commitment to quality is 100% satisfaction. Warnings Contains wheat and soy.

Long Description